Sarah Brown
Oyster mushrooms are a versatile ingredient that can be used in stir-fries, soups, stews, pasta dishes, and salads. They are also a great vegan meat substitute. However, oyster mushrooms are known for their short shelf life and can go bad within a few days. So, how do you store oyster mushrooms to prolong their shelf life?
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What You'll Learn
Refrigeration
Oyster mushrooms are best enjoyed fresh, but they can be stored in a refrigerator for longer than a day or two. When storing oyster mushrooms in the refrigerator, it is important to maintain a temperature range of 32-39°F to slow down the aging process and maintain their quality.
To store oyster mushrooms in the refrigerator, first, clean them with a paper towel or damp cloth without submerging them in water, as this can affect their flavour and texture. Then, wrap them in paper towels and place them inside a brown paper bag. The paper bag should be kept in the refrigerator's main compartment, not the crisper drawer, as the high humidity can cause the mushrooms to spoil more quickly. If you are using a plastic bag or container, loosen the covering and poke holes in it to allow airflow, then store them in your crisper drawer. Alternatively, you can place the mushrooms in a freezer-safe bag or container and store them in the freezer.
Oyster mushrooms stored in the refrigerator will last for about a week. However, if you want to keep them for longer, you can dehydrate or dry them. To dehydrate oyster mushrooms, you can use a dehydrator, an oven, or a microwave, or you can air-dry them in a sunny spot. Dehydrated oyster mushrooms can last up to six months and can be ground into a powder to flavour dishes.
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Freezing
Oyster mushrooms can be stored in the freezer, either raw or cooked. It is best to freeze them while they are still fresh, as freezing shrivelled and dried-out mushrooms will result in them retaining this state when thawed.
To prepare oyster mushrooms for freezing, start by cleaning them with a coarse brush to remove any visible dirt. Avoid washing the mushrooms, as they tend to absorb moisture, which can leave them mushy and soggy. You can also trim the ends of the stems, as these are usually tough and woody.
Next, decide whether you want to freeze the mushrooms raw or cooked. Raw mushrooms can be frozen without any additional preparation, or you can chop them into slices or freeze them whole. If you choose to cook the mushrooms before freezing, you can blanch, sauté, steam, or stir-fry them. Cooking the mushrooms before freezing can improve their texture and prevent them from becoming mushy when thawed. However, frying the mushrooms will cause them to retain the flavour of the fat they are cooked in, which may not pair well with certain dishes.
After preparing the mushrooms, spread them out on a baking sheet and freeze them until solid, which usually takes about 1-2 hours. Then, transfer the frozen mushrooms to a freezer-safe container or bag, removing as much air as possible to prevent freezer burn.
Frozen oyster mushrooms can be stored for approximately one month. When ready to use, simply thaw the desired amount for a few minutes, and they will be ready to add to your dish.
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Dehydrating
Oyster mushrooms can be dehydrated to last up to six months on the shelf. Dehydrating mushrooms can be done by using a food dehydrator, or by placing them in the sun. Before dehydrating, cut the mushrooms into uniformly thin sections. Halve the stems, and then halve or quarter the remaining caps depending on their size. It is not necessary to blanche the mushrooms before dehydrating them, but you can if you feel they are losing quality.
After cutting the mushrooms, dehydrate them for several hours at 115°F to preserve their flavour and nutrients. Once they are dry and have cooled, pack them into clean, dry, airtight containers. Label the containers with the mushroom type, harvest, and packing dates.
Make sure the mushrooms are completely dry before storing them. It is possible that they feel dry on the outside but still have internal moisture. To avoid this, slice the mushrooms at a minimum once lengthwise through the stipe and dry for a full 24 hours after they seem dry. Store the dehydrated mushrooms in a cool, dark place.
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Pickling
Oyster mushrooms are best enjoyed fresh, but they can be preserved in various ways, including pickling, to extend their shelf life. Pickling is a great way to add a tangy twist to oyster mushrooms and make them last for up to a year. Here is a step-by-step guide to pickling oyster mushrooms:
Step 1: Preparing the Mushrooms
Before pickling, it is important to clean and prepare the oyster mushrooms. Check the mushrooms for any soil or debris and brush it off. Remove any substrate, typically a mix of straw, sawdust, coffee grounds, and mycelium, from the stems. Cut off the hard ends of the stems and wash the mushrooms thoroughly. Depending on the size of the mushrooms, slice them lengthwise or into stripes to increase the surface area exposed to the pickling juices.
Step 2: Preparing the Brine
The brine is a crucial component of the pickling process. In a pot, measure out water, apple cider vinegar, sugar, and pickling salt. Bring this mixture to a boil, stirring occasionally to dissolve the salt and sugar. The amount of sugar can be adjusted to your taste preferences. For a less sweet pickle, reduce the sugar quantity.
Step 3: Packing the Jars
While the brine is boiling, prepare your jars. Divide herbs, spices, and garlic between two wide-mouth pint jars. You can use a variety of herbs and spices such as dill, thyme, star anise, black pepper, mustard seeds, coriander seeds, and allspice berries. Pack the oyster mushrooms into the jars, leaving about half an inch of headspace. Use a wooden spoon or chopstick to remove any air bubbles. If needed, add more brine to maintain the headspace.
Step 4: Processing the Jars
Wipe the rims of the jars and apply the lids and rings. Process the jars in a boiling water bath for about 15 minutes. After removing the jars from the canning pot, let them cool on a kitchen towel. Check the lids to ensure a good seal. Any unsealed jars should be stored in the refrigerator and consumed first.
Step 5: Curing and Marination
Once the jars are cooled and sealed, let the pickles cure overnight in the refrigerator. The curing process allows the flavours to develop and infuse into the mushrooms. After curing, drain the mushrooms, discarding the spices, and transfer them to a glass jar or container. Add some of the pickling juice and spices, and let the mushrooms marinate at room temperature for a few hours. This marination process gives the mushrooms their distinctive pickled texture and taste.
Step 6: Enjoy Your Pickled Mushrooms
After marination, your pickled oyster mushrooms are ready to be enjoyed! You can use them to make a refreshing salad or a tasty side dish. Pickled oyster mushrooms can be stored in a cool, dark place for up to a year. Once opened, they should be refrigerated. Experiment with different herbs and spices to find your favourite flavour combinations.
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Canning
Oyster mushrooms are a versatile ingredient, and there are several ways to store them. They can be frozen, pickled, dehydrated, or canned.
Step 1: Prepare the Mushrooms
Choose small to medium oyster mushrooms that are fresh and not bruised, discoloured, or dried out. Look for unopened caps and short stems. You can keep the mushrooms whole or slice them, depending on their size and your preference.
Step 2: Clean the Mushrooms
Soak the mushrooms in a large bowl of cold water for about 10 minutes. This helps remove any dirt or debris. Then, drain and rinse them thoroughly.
Step 3: Boil the Mushrooms
Place the cleaned mushrooms in a large pot of water and boil them for about 5 minutes. This step ensures food safety and helps remove excess air so that the mushrooms don't float in the jars.
Step 4: Prepare the Jars and Lids
Wash the jars and lids in hot, soapy water to sterilize them. Then, fill each jar about two-thirds full with water and place them in your pressure canner with 2-3 inches of water, following the instructions in your canner's manual.
Step 5: Can the Mushrooms
Place the mushrooms in the jars, adding optional seasonings like salt, black peppercorns, dried oregano, or red pepper flakes to each jar if desired. Ensure the jars are not overfilled and leave appropriate headspace. Follow the instructions for your pressure canner to safely process the jars.
Step 6: Store the Canned Mushrooms
Once the canning process is complete, allow the jars to cool and check that they are properly sealed. Store the sealed jars in a cool, dark place for up to 18 months. If a jar does not seal properly, refrigerate it and use the mushrooms within a few days.
By following these steps, you can safely can and store oyster mushrooms at home, preserving their flavour and texture for future use.
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Frequently asked questions
Oyster mushrooms can be stored at cool room temperature (around 50-60°F or 10-15°C) for 1-2 days at most. They should be kept in a paper bag in a dark, dry place away from direct sunlight or heat.
The best way to store oyster mushrooms is to wrap them in paper towels and place them inside a brown paper bag. You can also use a freezer-safe bag or container, but make sure to consume them within one week of purchase.
Yes, oyster mushrooms can be frozen either raw or cooked. They can be stored in an airtight container or a dedicated freezer bag. Frozen oyster mushrooms will last for 3-6 months but will have a changed texture. They are best suited for use in stocks, soups, or stir-fries.
